Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips


  • 1 large globe eggplant (about 2 lb.)
  • 4 thin slices provolone cheese
  • ¾ cup loosely packed fresh basil leaves
  • Scant ½ cup extra-virgin olive oil
  • Salt
  • 8 slices country bread
  • 8 slices ripe tomatoes
  • + 7 more ingredients
    • ½ tsp. fresh thyme leaves
    • Olive oil
    • 1 bunch arugula, rinsed and dried, stems trimmed
    • 2 Tbs. red-wine vinegar
    • Salt to taste
    • 1 Tbs. pine nuts
    • 1-½ tsp. minced garlic

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking


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